gluten-free pancake cake

Building a pancake cake calls for pancakes that are both elastic and sturdy. By using da Carla Durramjöl and a touch of psyllium, you get fantastic, light pancakes that hold together perfectly when stacked, while also providing stable carbohydrates, iron and magnesium that keep your blood sugar on an even keel. We've chosen to layer our bases with a home-cooked, antioxidant-rich strawberry compote thickened with tapioca, along with a fluffy vegan cream, but you can of course fill your cake with whatever you love the most.

If you want to make the cake even more nutrient-dense, you can optionally stir chia seeds into the compote to add extra plant-based omega-3 and dietary fibre. The seeds also work as an excellent natural gelling agent that makes the filling firm and easy to spread, but the cake is just as good without them. The result is a filling, mineral-rich and gluten-free classic that gives a steady energy boost to the party table and is easy to adapt to your own favourite flavours.

Ingredients Durra pancakes:

• 5 dl da Carla Durramjöl
• 1,5 tsk psyllium (powder)
• 1 litre milk (any kind, e.g. unsweetened almond or oat milk)
• 5 eggs
• 3 msk butter or coconut oil (melted into the batter)
• 1 tsk salt
• butter or coconut oil for frying

Ingredients Strawberry compote:

• 500 g frozen strawberries
• 1 msk da Carla Tapiokastärkelse (mixed with 2 msk cold water)
• Optional:‍ ‍1,5 msk chia seeds
• Optional: 1–2 msk honey or maple syrup (if you want extra sweetness)
• 0,5 tsk vanilla powder

How to make it

Durra pancakes (large batch):

Whisk together durramjöl, psyllium and salt in a large bowl so the psyllium is evenly distributed.

• Add about 4–5 dl of the milk and whisk to a completely smooth, lump-free batter. Then whisk in the eggs, the rest of the milk and the melted fat.
• Rest (important!): Let the batter rest on the counter for 25–30 minutes. The batter will thicken and become stable.
• Stir well from the bottom of the bowl. Fry the pancakes in a knob of fat over low to medium heat – gluten-free pancakes need to fry at a slightly lower temperature and for a bit longer so the flour has time to bind properly. Leave the pancake completely undisturbed until the top is matte and dry before you turn it. Let the pancakes cool completely before you build the cake.

Strawberry compote:

• Put the frozen strawberries in a saucepan and let them thaw over medium heat until they've softened and released their liquid. Mash them lightly with a fork if you want smaller pieces.
• Stir the tapioca starch into the cold water in a small glass. Pour it into the warm strawberries while stirring. Let the compote come to a quick boil so it thickens straight away, then take the saucepan off the heat.
• Stir in the vanilla powder, any sweetener and the chia seeds (if using).
• Let the compote cool completely (preferably in the fridge). The chia seeds will swell in the meantime and make the compote perfectly stable and creamy.